Method

Mix all the cut fruit & nuts with the jam, add vanilla, almond & brandy. Cover & leave at least overnight. (It can be set aside for longer ). Preheat the oven to 145 Celcius

Line the tin:- inside (bottom and sides) with 3 layers of newspaper and 1 layer of cooking paper- outside - 4 layers of newspaper tied with string.

Gently roast the semolina in a saucepan. Stirring at all times. Cream the butter & sugar. Add the 18 egg yolks & continue to beat till well mixed. Mix in the cinnamon, nutmeg, lemon rind. Add the roasted semolina to the mixed fruit & mix. Now add the butter/sugar/egg mix to the mixed fruit/semolina mix. Beat the 9 egg whites until stiff and then fold into the cake batter. Pour into the lined tin.

Cut a piece of greaseproof paper to go on top of cake, (but leaving exposed the center of cake exposed) and gently place over the cake. Bake in moderate oven 150 C for approx 2.5 hours or until squwer comes out cleanly.

For Icing: Use almond flavoured icing. You can soften the icing in microwave, then add some more almond essence & knead if you like. A thin layer of jam is spread on the cake to assist the icing to stick.